There’s something wonderfully satisfying about a well made homemade fruit shrub…especially when mixed perfectly with your favorite spirit, a bit of citrus, club soda, and backyard mint. It’s the quintessential summer drink - and it runs a line of reaction from the back of the cheeks all the way to the top of the tummy - MMMM, refreshing.
his is the quintessential tailgate party food, with a delectable spicy Thai Red Curry Twist. Easy to prepare, these RED CURRY SESAME CHICKEN WINGS take under an our from start to finish, guaranteed to be the super star of the party…or great with jasmine rice for a quick weeknight dinner. Again, the premium products from BLUE ELEPHANT make it a cinch to create something utterly delicious and new for your friends and family. And this recipe is especially finger lickin’ good….
I opted for catch and release even before covid, probably 90 percent of the time anyway…but filing down the barb of my hook during the last year and half only seemed fair, human. This trip seemed no different, the first several fish furrowing from my hands into the steady stream of the Ozark river; but then something changed, reverted in my attitude and insight. I was hungry. I was hungry for trout.
This recipe crosses into the popular technique of using cedar wood as a flavor vessel, something the native Americans did long before Europeans landed on the eastern shores of the continent. I recommend using western red cedar, available at most specialty markets and seafood shops, it gives the smoke a stylized, subtle flavor. We’re also using a delicate glaze centered by BLUE ELEPHANT YELLOW CURRY, a Thai based ingredient elevating the lemon and dill in the recipe.
This side dish is wonderful with grilled steak or fish during the late Summer and early Autumn months - but also keep this recipe in your back pocket for the holidays this year. The brown spice notes from the BLUE ELEPHANT MASSAMAM CURRY PASTE intermingled with the natural sweetness of the carrots is nothing short of culinary nirvana - thump thump!
